As you head into the weekend and you are planning your menu I want to offer a soup recipe that I just love. I have made this various ways and although I’m posting the original recipe please feel free to throw all kinds of stuff in it. The more the better and although there is no meat protein in the original recipe kielbasa or turkey kielbasa is great. Any kind of meat substitute would work that you already use for soups if you don’t eat meat. The possibilities are endless.
Sweet Potato and Black Bean Soup
1 tbsp to 2 tbsp. Of EVOO
2 medium sweet potatoes – diced
3 parsnip’s (optional) diced
1 large onion – diced
4 cloves of garlic – minced
1 tbsp. chili powder
2 tsp. of ground cumin
3 cups Beef Stock
1 15 oz cans of black beans (drained)
1 14 oz can of diced tomatoes
4 tsp. Lime juice
Olive Oil, sweet potatoes, parsnips and onion over medium heat. Stirring often, until onion is translucent. Add garlic, chili powder , cumin. Stir , then add beef stock, bring to a boil. Reduce heat and simmer until sweet potatoes are tender (10-12 mins). Add black beans, tomatoes and lime juice. Increase to a boil, then simmer for an hour or longer until root vegetables are tender.….Enjoy!
My changes to the original recipe is that I prefer chicken broth and like 2 cans of beans so I use black beans and another variety, white, kidney, take your pick. I like it with and without meat protein so get creative there too. Carrots are yummy, sweet corn is pleasant. This soup can be on the sweet side due to the sweet potatoes so if you prefer less sweetness in your soup, red or white potatoes are great too. One recipe and so many variations you can make a different soup every week.
I’m making a variation this weekend that includes red potatoes, parsnip, carrots, black beans, navy beans, chicken broth, turkey kielbasa sweet vidalia onion.